"Yaki means grilled,
Tori means chicken.
People call skewers “Yakitori.”!
However, Yakitori entails not only chicken, but also pork, beef and vegetables! “Grilled skewer” is the most accurate English translation. Bamboo skewers are commonly used to stack ingredients which are then charcoal grilled. Binchotan charcoal is preferred, as it does not release smoke which would ruin the flavor.
Negima, Hasami, Tsukune...
variety is the spice of life!
Enjoy it alone or
with a friend!
Some Yakitori restaurants let you choose the flavor for each skewer. Say “NEGIMA, SHIO-IPPON, TARE-IPPON (one Negima with salt and another with tare)!” Be forewarned that you can’t do this with some skewers. The counter is the best seat if you are alone, because you can see the chef grilling and chat with him while you eat!
Add Japanese seasonings
to your Plate.
Create your own taste sensation!
Before starting to eat, locate the Japanese seasonings on your table, like Ichimi (chili pepper), Shichimi (seven flavor chili pepper) or Sansho (mountain pepper). Shake them on as spice if you like. They all go well with Tare. Some restaurants might serve you a raw egg yolk to dip your Tsukune (chicken meat balls). Strange but delicious!